Salmon Banh Mi


  • ½ cup rice vinegar

  • ¼ cup white sugar

  • ½ cup carrots, julienned

  • ½ cup daikon radish, julienned

  • ½ cup red onion, julienned

  • 1 pound fresh Atlantic salmon fillet, skinned and pin bones removed

  • 1 tablespoon coriander, ground

  • 1 teaspoon cumin, ground

  • 1 teaspoon fresh ginger, minced

  • 1 tablespoon fresh garlic, minced

  • ½ tablespoon cayenne pepper, ground

  • 1 cup Chobani plain Greek yogurt

  • 2 tablespoons olive oil

  • 4 6-inch round naan bread

  • 4 tablespoons Chobani plain Greek yogurt

  • 4 tablespoons cilantro leaves

  • 1 cup English cucumber, julienned

  • 2 small jalapeño, seeded and julienned

  • 4 lime wedges


  1. Combine vinegar and sugar in sauce pot and heat on the stove. Do not boil this mixture. Once the sugar has dissolved, pour the mixture over the carrot, radish and onion mixture in a bowl. Cover and refrigerate for at least 3 hours.

  2. Heat oven to 375 degrees. Portion salmon into 4 (4 ounce) portions. In a small bowl, combine coriander, cumin, ginger, garlic, cayenne pepper and yogurt. Cover salmon with yogurt mixture and marinate in refrigerator for at least 2 hours. Spread olive oil on roasting pan, place salmon on pan and the cook for 5 minutes until cooked. Reserve for plate up.

  3. Warm the naan bread for 3-4 minutes in the oven, top each bread with 1 tablespoon of the yogurt and smooth evenly. Put 4 ounce portion of salmon on the right side of the bread, place 1 tablespoon of cilantro, 4-6 strips of jalapeño and ¼ cup of cucumber on each sandwich. Season with salt and pepper.

  4. Remove the pickled vegetables from the refrigerator and place ¼ cup of the mixture on top of the sandwich. Add a squeeze of lime, fold the sandwich over and enjoy.

Makes 4 sandwiches.

Recipe by Michael C., Flik Independent School Dining Executive Chef

#nutfree #Chobanirecipecontest #entrees

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